Presentation on theme: "Albumen: egg white o Will be come thinner as eggs age o The fresher the egg the cloudy-white it will look Yolk: yellow portion o Flatten as ages o Color."— Presentation transcript:

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Albumen: egg white o Will be come thinner as eggs age o The fresher the egg the cloudy-white it will look Yolk: yellow portion o Flatten as ages o Color depends on hens diet o Red spot near yolk mean that one or more small blood vessels in the yolk have ruptured Chalazae: two, thick, twisted stands of albumen that anchor the yolk in the center of an egg

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Highly perishable – place in frig right away Dont wash – removes protective coating and allows bacteria to enter Keep in original carton rather than tray in frig – door will be warmer than carton Shells are porous – they will pick up aromas of food in the frig o May lose quality after too much exposure Discard – dirty, cracked, or leaking eggs

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Eggs act as a binder, thickener, leavening agent & emulsifier o Because of high protein content Coagulate: egg becomes firm, changing from a liquid to a semisolid or solid state o Helps with the binding of ingredients o High heat and overcooking cause an eggs protein structure to tighten and push out water Make the protein tough and watery

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Separating eggs o Break into an egg separator o Use your hand o Rock the egg yolk back and forth in the shell Cracking the shell o Hold in one hand and tap on counter or side of bowl o Crack all eggs individual into small dish in case there is any shell that falls into the batter

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Beating egg whites o No yolk – the fat can keep a foam from reaching full volume o Bowls – glass or metal Plastic and wooden absorb fat Aluminum darken the whites o Allow eggs to set at room temp for 20 minutes to reach full volume Protein does not break down as readily to create foam o Acidic – cream of tartar, vinegar, or lemon juice Helps stability o Sugar – will help stabilize but increases beating time – added at the end of beating process o Salt – decrease stability – add to other ingredients rather than whites

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White cooked until firm Yolk should be thickened, not runny Never eat raw or undercooked eggs, contain salmonella

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Single layer of eggs on bottom of pan Add water to 1 inch above eggs Cover pan and bring to a boil Turn heat off as soon as boiling begins Let eggs stand o 12 min for medium o 15 min for large o 18 min for extra large Immediately pour off hot water and run cold water over them to stop the cooking process Cracks – because of overheated or overcooked o Single layer

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Gray-green color – sulfur in white and iron in yolk react – over cooked Peeling eggs o Gently tap the egg all over on the counter to crack the shell – roll to loosen the shell – peel the shell o Fresh eggs are harder to peel than older eggs

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Water/Milk/Broth in saucepan about 2 to 3 inches Heat to boil and then reduce to gentle simmer Break egg into small dish – one at a time Slip the egg into water Cook until white is set – 3 to 5 minutes Remove with slotted spoon Usually served over toast

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Fry in oil, margarine, or butter Heat small amount of fat in skillet over medium-high heat until hot enough to sizzle a drop of water Break egg into a custard dish Slide egg into frying pan Cook until whites are completely set and yolk has thickened Cook the top part of the egg o Flip the egg o Cover with lid the last few minutes Over easy egg - yolk is still slightly runny

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Shirred eggs: baked eggs Break into small bowl Slip them into greased shallow baking dish or large custard cup o Top with small amount of milk – to prevent drying out Bake at 325 for 12 to 18 minutes

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Omelet: egg mixture together to form a large, thick pancake, filled and then folded over before serving Mix 2 eggs, 2 tbsp water, dash of salt and pepper with a fork or whisk until just blended Heat 1 tbsp butter/oil in omelet pan or skillets over medium heat until hot enough to sizzle a drop of water o Pour all egg in all at once o Allow to flow to edge of pan – do not stir

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With turner – lift just a little around the firming edge so that uncooked portion flows beneath o Tilt pan as needed o Be careful not to break the mixture o Continue until top is thickened and no visible liquid egg remains Spread filling over half of the omelet Using turner, fold the omelet in half o Tilting skills slightly away from you and folding toward the low side may help Slide omelet onto a plate and serve

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Omelet filling – anything you can imagine Frittata: like an omelet, but the ingredients are stirred into the egg mixture

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Baked custard – firm and delicate texture o Add water around the baking to help the custard from over cooking o Baked custard until a knife inserted near the center comes out clean o Quiche: pie with custard filling, contain such food as chopped veg, cheese, and chopped cooked meat

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Meringue: foam made of beaten egg whites and sugar and used for baked desserts Beat egg whites along with cream of tarter until foamy and gradually beat in sugar, one tbsp at a time 2 styles of meringue o Soft meringue o Hard meringue

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Hard meringue o Beat egg whites and sugar until stiff peaks o Line baking pan with parchment paper or foil o Drop desired amount (spoonful) Pastry tube for design o Bake at low temp for long time Allow water to evaporate slowly – leaving meringue light and crisp o If they do not dry well they become sticky and chewy